Red Chili Sauce
Yield
12 servingsPrep
1 hrsCook
0 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
red hot chili pepper, dried
pods |
*
|
| 1 | each |
water
hot |
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
red hot chili pepper, dried
pods |
*
|
| 1 | each |
water
hot |
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt
to taste |
*
|
Directions
Open each dried red chili pod.
Wash well inside and out and remove blemishes.
Remove stems, seeds and veins from the pods.
For hotter chili leave some veins.
Rinse with cold water and soak in hot water for one hour or until soft.
Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace.
Blend until smooth and skins disappear, about 2 to 3 minutes.
If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear.
Add 2 cloves garlic and process until well blended.
Salt to taste.
